Cannellini beans with tomato and rosemary

Ingredients (4 servings): 1 tablespoon olive oil 250g cherry tomatoes, halved 2 garlic cloves, thinly sliced 2 teaspoons fresh rosemary leaves 2 x 400g cans cannellini beans, drained, rinsed   Method: Heat oil in a large frying pan over medium-high heat. Add tomatoes, garlic and rosemary. Cook, stirring, for 2 minutes or until tomatoes start…